Stovetop Pastitsio-Inspired Pork Fusilli
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Stovetop Pastitsio-Inspired Pork Fusilli

Stovetop Pastitsio-Inspired Pork Fusilli

with Greek-Style 'Béchamel' Sauce

Inspired by the classic Greek layered pasta dish pastitsio, this stovetop version takes a fraction of the time to put together. Our Turkish Spice Blend lends this dish warm notes to give it the flavours we expect from the traditional version!

Tags:
Discovery
Allergens:
Sulphites
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 piece

Crushed Tomatoes with Garlic and Onion

1 tsp

Garlic Salt

1 piece

Beef Broth Concentrate

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

56 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

170 g

Fusilli

(Contains Wheat)

7 g

Parsley

1 piece

Yellow Onion

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Milk*

(Contains Milk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories970 kcal
Fat46 g
Saturated Fat22 g
Carbohydrate96 g
Sugar21 g
Dietary Fiber10 g
Protein44 g
Cholesterol143 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small pot
Whisk

Instructions

Cook fusilli and prep
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then cut onion into 1/4-inch pieces. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Cook pork
2

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with Turkish Spice Blend, garlic salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Cook meat sauce
3

Reduce heat to medium-low. Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar to the pan with pork. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min.

Make 'béchamel' sauce
4

Meanwhile, add cream cheese, 3 tbsp (6 tbsp) milk and 3 tbsp (6 tbsp) feta to a small pot. Heat over medium. Cook, whisking often, until sauce is mostly smooth and warmed through, 2-3 min. Add 1 tbsp (2 tbsp) butter, then season with salt and pepper, to taste. Whisk until butter melts. Remove pot from heat.

Finish fusilli
5

Add meat sauce to the pot with fusilli. Return the pot to medium-high, then bring to a simmer.Once simmering, add spinach, reserved pasta water, half the parsley and 1 tbsp (2 tbsp) butter. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide fusilli between plates. Spoon 'béchamel' sauce over top, then sprinkle with remaining parsley and remaining feta.